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My Friend Josh


One of the best people that I know is my friend Josh Phillipson. You may recognize Josh’s name because he was the one who urged me to start The Amateur Gourmet in the first place.

My Secret Blog

Hi Amateur Gourmet readers, I have a secret: I’ve been blogging behind your back. A few weeks ago, I started a blog using my own name: heyadamroberts.com.

OK, I Lied: It Sucks To Cook After Work


Remember that time that I was a full-time food blogger? And I had the nerve to say things like: “You can cook after work!

We Got Married (The Wedding Post)


I was never a wedding person. Growing up, I’d watch the wedding scene in The Sound of Music and fantasize about writing a great musical someday.

My New Career: T.V. Writer


Ok, it’s time to spill the beans: starting next month, I’m going to be a staff writer on the new ABC Dan Savage-inspired sitcom “The Real O’Neals,” starring Martha Plimpton!

Quick Queso with Chorizo (and Other Tex-Mex Delights)


Sometimes it’s nice to cook for friends who favor a particular cuisine because it steers you in a new direction.

On Cats and Gender

Hey folks, here’s an essay I wrote for Medium on Saturday called, “What My Cat Taught Me About Gender.” Check it out!

Let’s Go To A Chinese Supermarket!


Recently I became friends with an Amateur Gourmet reader named Peggy who works in T.V. out here in L.A.

Rice Gone Wild, Salmon Adventures & The Night I Served A Pork Chop To A Vegetarian


Necessity is the mother of invention (its Baby Mama, if you will) and so it was that a few weeks ago I had carrots, onions, celery, and some Arborio rice on hand and because I didn’t feel like food shopping that evening, I set out to make a risotto with just water.

Raspberry Ricotta Cake


You’ve heard of one-pot meals, but have you heard of one-cake desserts? That’s not a thing, but it should be.

Artichokes: Just Boil Them


Ugh, artichokes. At some point, I espoused my philosophy–”Artichokes: Not Worth It”–and then slightly changed my tune when I stuffed them with breadcrumbs and cheese and baked them.

The Night That Lolita, My 16 Year-Old Female Cat, Became A Man


When I first adopted Lolita from the Atlanta Humane Society in 2001, her name was Princess. She was in a room full of mangy cats, but she seemed very ladylike and elegant; she held herself differently, a Christine Baranski type, who wanted out of this dump.

Let’s Facebook

Hey, in case you’re missing my more frequent updates, I have an idea for you: follow me on my Facebook Fan Page.

Do Cooking Shows Make You Fat?

Check out this fancy article that I wrote for Quartz and see if you agree.

Wham-Bam Cauliflower Gratin


Nothing sets me off like sanctimoniousness; that holier-than-thou, self-righteous, sermon-on-the-mount style of food writing.

Chicken Under A Brick (Or A Cast Iron Skillet)


Scared you, didn’t I? Well I didn’t mean to. It’s funny how many people read my last post and assumed I was ending my blog.

What’s Going On With Food Blogging?


For as long as I’ve been a food blogger (more than a decade), I’ve been an open book; sharing major life events as they’ve happened–moving to California, getting engaged–and pretty much treating you, my faithful audience, like a close friend I could trust.

Craig’s Birthday Dinner at Mori Sushi


It’s a bit of a struggle for me to spend a fortune on sushi. Don’t get me wrong; I really like sushi, but I’m perfectly happy eating the $12 sushi sampler at Jinpachi for lunch in West Hollywood.

Lamb Meatballs on Ottolenghi’s Hummus with Pomegranate Molasses


Laurie Anderson has a song–more of a performance piece–called “Only An Expert Can Deal with a Problem.” It’s a dark, satirical look at the way Americans defer so willingly to experts; whether it’s the talking heads on Fox News, hyper-judgmental celebrities on Fashion Police, or mental health gurus like Dr.

Kale Pesto Pitza


When I went to college at Emory 3,000 years ago, there used to be a spot in Emory Village called Cedar Tree that sold “pitzas.” It was basically a piece of toasted pita bread topped with pizza-like toppings and the surprising thing was that it was really, really good.


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